Glazed Cranberry-Orange Witbier Bread

Recipe by Carolyn Tessini

Serves: 8 mini-loaves


  • 21/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • ¼ teaspoon baking soda
  • 2 large eggs
  • 1 cup witbier
  • 2/3 cup melted coconut oil or canola oil
  • 1/2 cup granulated sugar
  • 1/4 cup lightly packed dark brown sugar
  • 1 teaspoon grated orange zest
  • 1 tablespoon orange juice
  • 1 teaspoon vanilla extract
  • 1 cup dried cranberries
  • 1/2 cup chopped toasted walnuts, plus
  • more for garnish
  • For the glaze:
  • 1/2 cup packed powdered sugar
  • 1 tablespoon plus 1 teaspoon witbier
  • 1 teaspoon grated orange zest


1. Preheat oven to 350˚F. Grease 8 mini-loaf pans.

2. In a large bowl, whisk together the flour, baking powder, salt and baking soda. In a medium bowl, whisk the eggs and add 1 cup witbier, the oil, granulated and brown sugars, 1 teaspoon orange zest, juice and vanilla until combined. Add the wet ingredients to the dry and stir until just combined. Stir in cranberries and walnuts. Divide the batter between the prepared pans. Bake about 25 minutes, or until a toothpick inserted in the middle comes out clean. Let the bread cool for 5 minutes on a rack before turning it out to cool completely.
3. In a small bowl, combine the remaining witbier and zest. Sift powdered sugar over it and mix to combine. Drizzle glaze over the cooled loaves.